This satisfying plant-based casserole combines farro with broccoli and cauliflower. A creamy, vegan sauce is made from cashews. With comforting flavors, this makes a hearty dinner.
Soups & Stews
Kumato Tomato Healthy Oil-Free Gazpacho Soup
This healthy, oil-free gazpacho soup recipe uses fresh heirloom Kumato tomatoes. Enjoy this light, summer dish for an easy, quick plant-based meal.
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Soups & Stews
Farro Italian Vegetable Soup
Hearty Farro is a healthy whole grain that provides chewy texture and nutty flavor in this fat-free, vegan soup. This Italian recipe is based on a Mario Batali original. Full of seasonal winter vegetables, this makes a comforting, satisfying meal to get you through the cold season.
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Salads & Slaw
Farro Butternut Squash Salad
Farro has a nutty flavor and chewy texture. It pairs with roasted butternut squash, toasted pumpkin seeds, and golden raisins in this hearty Fall-inspired plant-based salad. The perfect whole foods, oil-free recipe!
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Sides & Snacks
How to Make Oil-Free Roasted Rainbow Carrots with Za’atar
Gorgeous rainbow carrots are roasted oil-free and tossed with Middle Eastern Za’atar spices in this delicious, easy, and international recipe. This fat-free side dish pairs well with Baked Falafel Cakes and Roasted Red Pepper Hummus.
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Salads & Slaw
Moon and Stars Watermelon Calypso Bean Salad
Easy | Servings: 6 | Ready In: 10 minutes | Yield: 6-7 cups Watermelon and beans? Yes! Moon and Stars Watermelon is named for its “celestial” rind, with a design that looks like a star-filled night. Heirloom Calypso beans add even more beautiful color. The sweet flavor and crisp texture of the melon balance
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Mains
Vegan Mushroom Pea Italian “Farro-tto”
Farro is a whole grain with nutty flavor. Similar to rice, it has both a hearty texture and starchiness. It that works well for risotto-style cooking. Paired with mushrooms and green peas, this is plant-based comfort food. An oil-free vegan dish with Italian inspiration.
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Why Plants Rule
My Responsibilities as a Chef Part Two: Respecting Nutrition, Environment, Budget
In my first post about My Responsibilities as a Chef Part One, I talked about the history of the culinary arts. My training in culinary school gave me the foundation to respect the history of this art. I learned to make everything delicious. I learned to waste nothing and to respect season and location. This
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Breakfast
Chia Berry Almond Parfait
Chia seeds thicken into a pudding, making creating the base for this healthy parfait. Layers of fresh berries and toasted almonds offer natural sweetness and crunchy texture. Make a vegan recipe of this on the weekend for quick and easy dairy-free breakfasts all week. Packed with healthy Omega-3 fat and antioxidants, this makes for a nutritious morning or a mid-day snack.
